Hurdle Technology for Preservation of Ready to Eat Chicken Curry

ISBN-13: 9783659375507 / Angielski / Miękka / 2013 / 96 str.

Rathod Kishor;Zanjad Prabhakar;Ambadkar Rajhans

Opis

Amongst the edible meat, broiler is low in fat but rich in protein content. The white meat of poultry is the best alternative health conscious for the meat consumers. Now a days, fast food parlours and restaurant are coming up rapidly with an aim to cater the needs of the people in places where life is very fast, highly mechanized and industrialized. Meat curry in India is a traditional meat product which is eaten afresh. But due to their perishable nature, such preparations are spoiled after 8 - 10 h at ambient temperature. Thus, there is an urgent need to improve existing methods of preservation that allows further production of safe and stable food. Therefore, the present study has discussed development of shelf stable ready to eat chicken curry from broiler meat by applying hurdle technology concept, which will be useful to meat industries wishing to launch curry products as well as to the professionals in meat science or anyone else who may be consider this information while planning their research based on hurdle technology.

O autorze

The author, did M.V.Sc.degree in Livestock Products Technology from MAFSU, Nagpur in 2005; working as Assistant Professor since April 2008; Principal Investigator of research project funded by Department of Science & Technology, Government of India; Has interest in meat science & Technology. Till date, he has 14 research papers at his credit